Description
This easy pistachio basil pesto rigatoni is tossed with creamy burrata and fresh lemon zest for a bright, nutty pasta dish.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1/2 cup shelled pistachios
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- 8 ounces burrata cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
Instructions
- 1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 2. While pasta cooks, make pesto: In a food processor, combine pistachios, basil, garlic, Parmesan, and olive oil. Pulse until smooth, adding a splash of pasta water if needed. Season with salt and pepper.
- 3. Drain pasta and return to pot. Toss with pesto, adding a little pasta water if needed to coat.
- 4. Tear burrata into pieces and place on top of pasta. Sprinkle with lemon zest and a squeeze of lemon juice. Serve immediately.
Notes
For a milder flavor, toast the pistachios before blending.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 55g
- Protein: 25g